Sole dorée (Golden sole)

Sole dorée takes its name from the French word for 'golden', referring to the delicate egg coating that turns crisp and lightly bronzed as the fish cooks. It's proof of just how much flavour can come from a handful of ingredients.

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 4 fillets petrale sole, other sole or John Dory
• salt and pepper, to season
• 1 cup flour
• 3 eggs, beaten
• 1 tbsp vegetable oil
• juice of 1 lemon
• 75 g cold butter, cut into cubes
• 1 tbsp roughly chopped flat-leaf parsley

Instructions

1. Season the fish with salt and pepper. Season the flour with salt and pepper as well, and dredge the fish in the flour. Transfer to the beaten eggs and ensure the fish is covered with the egg. You can leave the fish sitting in the egg while you heat your pan. 
2. Heat a medium frying pan over medium heat and add the vegetable oil. Remove the fish from the egg and fry on one side for about 1 minute, then flip the fish and add a little of the butter to the pan, using it to baste the fish as it cooks. Repeat for the remaining fillets. Set the fish aside while you prepare the sauce. 
3. Wipe out the pan and return it to the heat. Add ½ a cup of water and the lemon juice, bring to a simmer, then whisk in the remaining cold butter until the sauce thickens. Pour the sauce over the fish and scatter with a little parsley.

As featured in Adam Liaw’s North American Fan Feasts showing on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.